Alright, I have to be honest about this dish—I didn’t like it.

I know what you’re thinking. If I didn’t like it, what the heck am I doing posting it? Well, it’s a good recipe, an amazing recipe even, but it’s pretty…uh…turnip-y. And I’m just not a turnip fan.


Have you ever been able to appreciate a delicious recipe without actually liking it? That’s how I feel about this gratin. At first bite, I thought, “Wow, this is really incredible! The sweetness of the sweet potatoes balances out the tang of the turnips. Awesome!” But by bite three, I was like, “Okay. Whoa. Step back turnip. You and I aren’t that close.”


I’ve been trying to change my turnip-hating ways with a variety of methods, but still no luck. And if this beautiful, creamy, cheesy gratin with turnips didn’t turn me into a turnip fan, I’m not sure anything will. Which is a total bummer because turnips are easy to grow and store well. But there’s no point in growing a veggie that you don’t like. Womp. Womp.

I try not to hate on any food, but sometimes, you just have to accept that you just aren’t meant to be in love with something. And turnips and I, we aren’t in love.

But if you like turnips, this gratin will make you flip your lid.


I actually can’t wait to make this exact dish, but swap out the turnips for Yukon Gold potatoes. The sauce was so flavorful and the cheese combo was absolutely perfect. And I have a soft spot in my heart for the potato and sweet potato combo. You turnip fans out there, you enjoy this one.

Turnip and Sweet Potato Gratin

Turnip and Sweet Potato Gratin

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This Turnip and Sweet Potato Gratin isn't your usual gratin!


  • Cooking spray
  • 4 tablespoons butter, divided
  • 3 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 2 cups low-fat milk
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • Pinch ground nutmeg
  • Salt and pepper, to taste
  • 2 medium turnips, peeled and sliced thinly (about 1-1/2 pounds)
  • 2 medium sweet potatoes, peeled and sliced thinly (about 1-1/2 pounds)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded sharp cheddar cheese


  1. Preheat oven to 350°. Spray a 9 x 11 casserole dish with cooking spray and set aside.
  2. In a medium saucepan over medium-high heat, melt 2 tablespoons of butter. Add in garlic and cook until fragrant and softened, about 4 minutes. Whisk in flour and cook for 2 minutes. Then whisk in milk. Add in sage, thyme, nutmeg, salt and pepper. Bring sauce to a boil, reduce heat and simmer until thickened enough to coat the back of a spoon. Remove from heat. Set aside.
  3. In the prepared casserole dish, arrange half of the sweet potato slices into one layer, followed by half of the turnip slices. Dot top with half the remaining butter, season with salt and pepper. Repeat with remaining sweet potato and turnip slices. Finishing with the remaining butter and seasoning with salt and pepper.
  4. Pour the prepared sauce over the turnips and sweet potatoes. Sprinkle top with cheeses. Cover casserole with foil and baked covered for 45-50 minutes or until the veggies are tender. Increase oven to 425°, remove foil and bake for 10-15 minutes or until the cheese is browned and bubbly. Remove from oven and let rest for 10-15 minutes before serving.
Nutrition Information:
Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 197Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 301mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 9g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.


Are there any foods out there that you just aren’t a fan of? Regardless of how many times and ways you try it?


  1. ARUGULA is my long-time foe (though we are at the very, very beginning of acceptance). Tastes like rotten eggs and awfulstuffs. 😛

  2. I love turnips! I make a mashed rutabaga dish with turnip and potato. The turnip adds a little jazz and rounds out all the flavors. So good. I’ve been making it for Thanksgiving for something like 18 years. (3 lbs rutabaga, 2 lbs turnip, 1 lb potato, butter and cream. Bam.)

    I’m kinda not surprised that this dish wasn’t so great… to me, sweet potato and turnip are such different textures and flavors, I can’t see them working together that well. That said, I might have to try this just to see what it’s about. Maybe I will hate turnips (in that dish) too!

  3. Hi Cassie! I don’t have anything to say in regard to the gratin, I’m just saying hi. I’ve been reading your blog for awhile but I never comment… just wanted to say that I’m a lurker, haha, and I love your blog!

    PS – Do you watch Happy Endings? Every time I watch it, I can’t help but think you look a bit like Penny (Casey Wilson).

  4. Hmmm! I’ve honestly never eaten a turnip before, but I can’t stand the way they smell. I think you’re on to something with the yukon golds. THAT sounds amazing. 🙂

  5. Fish and other sea food. It’s so good for us, very good lean protein, keeps the brain sharp, etc. Everyone around me tells me how wonderful it is. So, I keep trying, but it all just tastes so…fishy.

    1. Agreed. I keep trying because I’m convinced that there is some magical fish or seafood out there that I am just going to love, but I don’t. For me, it’s equal parts hate of the taste and the texture. It all feels so weird.

  6. Beets. Beets are my “turnip”, I just… can’t. I’ve tried them every which way, but it doesn’t happen. I honestly have no idea about turnips though, I’m not sure I’ve ever actually eaten one (at least that I’ve known about). How pitiful is that?

  7. Yeah…I’m not a turnip fan either. I try…every year I try…but no dice. Chris likes them so they make a rare appearance or two, but we don’t grow them either because 1) they don’t seem to grow well here (at least we haven’t had much luck) and 2) I don’t like them!

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